Saffron Risotto with Leeks

By Grammie926

Saffron is the world’s most expensive spice, but thankfully a little is all that is needed and too much actually decreases the pleasure of the flavour. Saffron is often sold in tiny 2-g boxes—use about one-sixth of the contents for this risotto. If purchasing broth in a 900-mL carton, simply use water to make up to 1 litre. 1/2 cup (125 mL) dry white wine Generous pinch of saffron threads

Ingredients

• 4 cups (1 L) chicken or vegetable broth
• 1 tbsp (15 mL) butter
• 1 medium finely sliced leek (white/light-green part only), about 1 cup (250 mL)
• 1 ⅓ cups (325 mL) arborio rice, about 8 oz (250 g)
• 1/4 to 1/2 tsp (1 to 2 mL) salt (optional)
• Sprigs of fresh herb such as dill, parsley or thyme

Details

Servings 4

Preparation

Step 1

1 Measure wine; add saffron. Let threads soak 1 hour or more. Heat broth in a small saucepan or in microwave, until just boiling. Keep hot over low heat.

2 Heat butter in a large saucepan over medium heat. When hot, add leek; stir 3 to 5 minutes or until transparent. Then add rice all at once; stir 2 to 3 minutes or until coated and edges are becoming transparent. Add wine, including saffron threads; stir until absorbed.

3 Continue to cook slowly, adding 1/2 cup (125_mL) hot broth at a time, stirring frequently with a wooden spoon until each ladleful is absorbed. This takes about 25 minutes. The rice ultimately is creamy and tender to the bite. If more liquid is needed, simply use water. Taste; add salt if needed.

4 Heap risotto into warmed shallow soup bowl or deep plates. Garnish with sprigs of fresh herb.